Best Easy Tamales de Desayuno Recipe

Place the corn husks in a large bowl, cover with warm water, and set aside to soak for at least 30 minutes until pliable.

In a mixing bowl, combine masa harina, baking powder, and kosher salt. Mix in the vegetable oil, then gradually add warm chicken broth, stirring until a soft, spreadable dough forms.

In a nonstick skillet over medium heat, add a splash of oil. Scramble the eggs lightly, seasoning with black pepper and ground cumin, and cook just until set. Let cool.

Drain and pat dry corn husks. Spread about 1/3 cup of masa dough onto the center of each husk, leaving a border around the edges.

Layer each masa base with a spoonful of refried black beans, scrambled eggs, and shredded cheddar cheese. Fold the sides of the husk over the filling, then fold up the bottom to seal.

Arrange tamales upright in a steamer basket. Steam over simmering water for 60–75 minutes, keeping the pot covered and adding hot water as needed, until the masa is firm and pulls away easily from the husk.

Remove tamales from the steamer and let cool for 5 minutes. Serve warm, straight from the husks.